Storage and Service

Question 1

Long term storage temp

Answer 1

10-15 C

Question 2

Refridgeration effects

Answer 2

Can cause cork to harden and lose elasticity

Seal fails

Wine oxidizes

Question 3

Light effect

Answer 3

Sunshine and artificial can heat wine

Artificial can cause bad aromas

Question 4

Vibrations

Answer 4

Minimize to not disturbe wine

Question 5

Room temperature issue

Answer 5

Air con and central heating mean room temp can be out of proper range

Question 6

Warming a red wine

Answer 6

slowly in bottle

in glad in hands

Question 7

Red wine above 18C

Answer 7

loses freshness and flavors

Question 8

Ice bucket technique

Answer 8

75% filled

50% water

50% ice

Question 9

Glass sizes

Answer 9

Red: big to allow air contact to develop wine

white and rose: medium to gather fruit flavors

Sparkling: flute to make more bubbles and aromas

Fortified: small but swirable

Question 10

Soap in glass

Answer 10

Makes strange flavors

Can cause sparkling to lose bubbles

Question 11

Wine preservation method

Answer 11

In fridge = only a few days

Vacuum system: removes oxygen, Unsuitable for sparkling

Blanket system: Blankets wine with gas heavier than oxygen

Question 12

Medium/full-bodied oaked white service temp

Answer 12

Lightly chilled (10-13 C)

White Burgundy, Fumé Blanc

Question 13

Light/medium-bodied white serviec temp

Answer 13

Chilled (7-10 C)

Muscadet, Pinot Grigio,, New Zealand Sauvignon Blanc, Fino Sherry

Question 14

Sweet wine service temp

Answer 14

Well chilled (6-8 C)

Sauternes, Eiswein

Question 15

Sparkling service temp

Answer 15

Well chilled (6-10 C)

Question 16

Light-bodied red service temp

Answer 16

Lightly chilled (13 C)

Beaujolais, Valpolicella

Question 17

Medium/full-bodied red service temp

Answer 17

Room temp (15-18 C)

Red Bordeaux, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone, Vintage port